Thursday, July 19, 2012

Japanese Mango Shortcake Recipe

For a change from my usual chocolate posts, I thought I'd bake a mango cake today.

Inspired by my pretty niece Reg Dominguez whom I fondly call "Twiciapot" and who previously baked a delicious Japanese Strawberry Shortcake ( see www.facebook.com/foodfiend under the album Delish Dish from Family and Friends ), I searched the internet for a good recipe for the cake...and found this delightful blog " La Fuji Mama" and her recipe for Japanese Strawberry Shortcake.

Another design for a Japanese Mango Shortcake

Since fresh mangoes were in season, I opted to use them instead of strawberries :))

Ingredients for the cake :

4 large eggs- separate white from yolk

4.2 oz (120 grams) granulated sugar sifted once

3 tablespoons milk at room temp

1/2 teaspoon vanilla extract

4.2 oz ( 14 Tablespoon) cake flour sifted 3x

1.2 oz ( 22 grams, 2.3 Tablespoon ) melted butter

Method :

1. Preheat oven to 350 deg F

2. Use and 8" pan

3. Add sugar to egg whites. Beat until stiff and glossy

4.Add egg yolks to the egg white mixture. Whisk till incorporated

5.Add milk, vanilla, flour ( in this order) to the batter and GENTLY fold them into the batter with a spatula.

6. Fold in melted butter til combined.

7. Pour batter into prepared pan. Drop the pan against

the counter 2 -3x to remove air bubbles.

8. Bake cake for 25-30 minutes till golden brown and cake

springs back when pressed lightly.

Ingredients for Stabilized Whip Cream

1 tsp unflavored gelatin

4 tsp cold water

1 cup cold heavy whip cream

1/4 cup confectioner's sugar

1/2 tsp vanilla extract

Method :

A.1. Put cold water in a small sauce pan.

2. Sprinkle gelatin and let stand for 5 minutes.

3. Place sauce pan with gelatin mixture in low heat stirring constantly with a wooden spoon till all gelatin dissolves.